Performance Evaluation of Different Slicers and Quality Analysis of Vegetable Slices

Abstract

The present investigation was carried out to study the performance evaluation of different vegetable slicers and quality analysis of vegetable slices, in the laboratory in College of Post Harvest Technology and Food Processing, S.V.P. University of Agriculture & Technology, Meerut. Studies were also carried out to evaluate performance of slicers, sensorial, frying properties of potato, radish, cucumber, turnip and carrot chips. Fruit/vegetable once come in contact with slicing blade; get sliced due to sharp blade. The thickness of vegetables slice adjusted by using the clearance and inclination of blade over disc. Slicing capacity can be controlled by rotation of shaft and feeding rate. Sliced pieces pass through clearance of blade and falls on inclined collecting pan. Before drying, pretreatments were applied to the vegetable’s slices, and an untreated sample was used as a control. The sliced was subjected to pre-treatments indicated as (i) Blanching with 0.5% KMS + 0.5 % CA, (ii) Blanching with 0.5% KMS + 0.5 % CA +1 % NaCl and (iii) Blanching with 0.5% KMS + 1.0 % NaCl. The slices were then removed from the solution and the surface moisture was removed by blotting paper then after slices were spread in trays subjected to drying in tray dryer at, 65⁰C. after drying vegetables slices fried in mustard and refined oil at varying frying temperature i.e. 170,

175 and 1850C. Color of the raw and deep fat fried slices was measured using a colorimeter (3nH Colour meter, China) after calibration with a white standard plate. The lightness (L*), redness (a*), and yellowness (b*) values of slices were measured. Texture profile analysis (hardness, resilience, springiness, cohesiveness and chewiness etc.) and sensory quality attributes (colour, taste, texture, crispiness, overall acceptability) of fried slices carried of potato, carrot and turnip slices. The percentage of uniformity(type 1sliced machine) of potato, cucumber, radish, turnip and carrot are 89.34, 89.11, 90.86, 92.23 and 94.29 according to experimental done in lab and it taken time respectively 51.50, 48.30, 48.33, 49.83 and 50.16. It also depends upon the uniform feeding rate and operator skill for feeding. The whiteness index was indicated best in mustard oil fried potato chips as compared to refined oil frying. Present study of the treatment 3 potato chips showed that the yellow colour of mustard oil affects the colour parameters (L*, a*, b* and whiteness index) of potato chips. The score of b* was observed higher in refined oil (23.80-30.25) while in mustard oil (10.52-14.75). From the observation of sensory panelist given in Table 4.11 for turnip chips, Highest score was awarded 7.713 for treatment 2 treated and fried in refined oil followed 7.638 score for mustard oil fried sample in same treatment. It is clear that the turnip chip treated with Blanching with 0.5% KMS +0.5%CA+1% NaCl and followed by fried refined oil gives best consumer acceptability in fresh condition. Study is also indicated that mustard oil may be used as frying medium for turnip chips with varying treatments and frying temperatures.